Friday, 18 May 2012
Chicken with Red Wine Sauce
Brown Sauce Ingredients
1 lb. beef shank 1 oz. olive oil
1 small onion 1/2 oz. tomatoe paste
1 carrot 1 Tbsp. Thyme
2 stalks celery 1 cup red wine
1 bay leaf 4 cups water
2 cloves garlic 1 tbsp. cornstarch
Directions for Sauce
Caramelize the meat until almost black on both sides with the vegetables. Add tomatoe paste, water, wine, bay leaf, thyme, and garlic. Bring to a boil and then simmer for about 4 hrs till the meat is tender. Strain and reserve the juices in pan. Discard remains or use them in a soup if so desired. Mix cornstarch with same amount of water and add to juices. Bring to a boil and then simmer till desired consistency is reached, stirring constantly.
Meat and Vegetables
1 chicken cut in pieces 4 cloves garlic
4 oz. mushrooms 1 tbsp. thyme
1 sm onion salt and pepper
4 slices bacon
Cook chicken in oven at 350 degrees till fully cooked. In a frying pan add sliced bacon, sliced mushrooms and sliced onions. Fry till bacon reached desired consistency. Deglaze the frying pan with a bit of the brown sauce.
Plate the chicken and top with bacon, mushrooms and onions then dress with wine sauce.